Job description
Job Description:Responsibilities:Assisting the Executive Chef in managing the galley and kitchen operations, including food preparation, cooking, and platingOverseeing the saucier station and ensuring that all sauces, soups, and gravies are prepared to the highest standardsCollaborating with the Executive Chef to develop new and innovative menu items, taking into consideration guest preferences and dietary restrictionsTraining and supervising junior chefs and kitchen staff, ensuring that all dishes are prepared and presented according to company standardsMaintaining a clean and organized work environment, following all food safety and sanitation guidelinesManaging inventory and ordering supplies to ensure that the saucier station is well-stocked at all timesAssisting in the creation of daily and weekly menus, taking into account ingredient availability and budget constraints
Responsibilities & skills
Education
Experience
Minimum of 3 years experience as a Sous Chef Saucier or similar role in a high-volume restaurant or hotel
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Crew Life at Sea
Assist the Refrigeration Engineer in maintaining and repairing all refrigeration and air conditioning systems on board the vesselMonitor and maintain proper temperatures and humidity levels in all refrigerated and frozen storage areasTroubleshoot and diagnose issues with refrigeration and air conditioning systemsPerform routine maintenance tasks such as cleaning coils, changing filters, and checking refrigerant levelsKeep accurate records of all maintenance and repair work performed
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